Steak with whisky mushroom sauce
Lauraine Jacobs’ whisky mushroom sauce added some vitamin D and a hint of booze to steak night.
- Bring the steaks to room temperature well before cooking and sprinkle with a little salt and pepper. Heat a heavy frying pan, then add the oil. Once it starts smoking, add the steaks and cook for 2-3 minutes on each side. Remove them to a plate and cover with foil.
- Reduce the heat and add the spring onion, stirring to lift any meat residue off the bottom of the pan. Toss them around for a minute or two, then add the mushrooms and thyme.
- Once the mushrooms soften, add the whisky. The alcohol may ignite and flare up, but it will quickly subside. Add the stock and allow the sauce to bubble and thicken. Finally, stir in the cream, then return the steaks to the pan and cook for another minute.